Farmer's Market Summer Vegetable Salad with Grilled Salmon

Ingredients

• - skinless salmon fillets
• cut into 155-g portions Walmart Supercenter 1 lb For $5.00 thru 02/14
• 3 cups Pure Kraft Refrigerated Ranch Dressing
• divided
• 1-1/2 qt. new potatoes
• cut in half
• steamed King Soopers 5 lb For $1.88 thru 02/09", "1-1/2 qt. seedless cucumbers, seeds removed and cut into large dice", "1-1/2 qt. fresh corn kernels, steamed, shocked", "1-1/2 qt. freshs broccoli florets, steamed and shocked", "1-1/2 qt. fresh green beans, cut into thirds, steamed and shocked", "1-1/2 qt. fresh yellow beans, cut into thirds, steamed and shocked", "1-1/2 qt. fresh lima beans, steamed and shocked", "1-1/2 qt. radishes, sliced", "1-1/2 qt. grape tomatoes, cut in half", "2-1/4 gal. baby arugula

Instructions

1. For each serving: Brush each salmon portion with 1 tsp.
2. (5 mL) dressing.
3. Refrigerate 15 min.
4. or up to 2 hours.
5. Grill salmon until it flakes easily with fork.
6. Combine 1/4 cup (50 mL) of each vegetable and tomatoes in medium saute pan.
7. Stir in 1-1/2 Tbsp.
8. (25 mL) dressing.
9. Saute on medium-high heat until heated through.
10. Cover serving plate with 45 g arugula; top with vegetables and 1 salmon piece.